Apple roses, gluten free

Ingredients

• 450 g Puff pastry, gluten free
• 200 g Apricot jam
• 50 g Butter, unsalted, melted
• 3 pcs Apples, washed and cored
• 1 pcs Egg
• 700 ml Water

Method

1. Defrost the puff pastry according to the package directions, and keep it in the refrigerator until you're ready to use it.
2. Cut the apples into quarters around the core.
3. Slice each apple section into very thin slices, around 0.3mm thick.
4. Pour the water in a medium saucepan, and bring it to a simmer over medium heat.
5. Add the apple slices then simmer them for 3-5 minutes.
6. Strain the apples out of the water and place them on a baking sheet covered with a paper towel to drain.
7. Let them cool to room temperature.
8. Preheat the oven to 220°C and brush the cavities of a muffin pan with butter.
9. Flour your work surface and rolling pin.
10. Roll out one sheet of puff pastry to a 24cmx24cm square.
11. Cut the square into six long strips.
12. Heat up the apricot jam until runny.
13. Brush the pastry strips with apricot jam and start laying apple slices along the top of the puff pastry strip, with the rounded part sticking above the dough.
14. Overlap the slices slightly as you lay them down, and leave a small margin uncovered at the end of the strip.
15. Brush a little egg onto the uncovered margin at the end of the strip, then press the pastry roll closed.
16. Pinch the excess dough at the bottom of the pastry together then slightly brush the edges with the egg.
17. Place the puff pastry rose in the prepared muffin tin, and repeat until all of the roses are made.
18. Bake at 220°C for 25 minutes, rotating halfway through.
19. If the apple slices start to get too dark or burn along the edges, cover the pan loosely with foil.
20. They're done when they're puffed and they look golden brown along the sides.
21. Serve while still warm.
22. Decorate with icing sugar if you wish.